Grass Fed Beef Topside

Our 100% Grass Fed Beef Topside sums up why a proper Sunday roast is so legendary Read more

From £23.00

  • 900g - 1.4kg
    Serves 4-5
  • 1.4kg - 1.9kg
    Serves 6-7
  • 1.9kg - 2.4kg
    Serves 8-10
  • 2.4kg - 2.9kg
    Serves 11-13
  • 2.9kg - 3.4kg
    Serves 14-15

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    100% GRASS FED
  • Standard Delivery (8am - 7pm, Tuesday - Friday) on orders over £70 is £2.95
    Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £70 is £5.95
    Standard Delivery Highlands & Islands (2 day service) is £14.95
  • Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands
  • All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
  • Delivered in compostable and fully recyclable packaging

Topside is a classic roasting joint and king of the Sunday lunch table.

Our 100% Grass Fed Beef Topside sums up why a proper Sunday roast is so legendary, with the perfect marriage of fine-grained texture and flavour released in every bite. 

Our slow-grown native cattle only ever eat a diet of grass for the entirety of their lives. Reaching maturity naturally at around 31 months, our Grass Fed Beef is hung on the bone for at least four weeks to develop an intense depth of flavour and delicious texture.

100% Grass Fed Beef

To defrost the Topside, remove from the freezer and leave on your kitchen worktop for one day. Alternatively, place the Topside in the fridge and allow it to gently thaw for two days. Before cooking, remove the packaging and allow the joint to dry out and reach room temperature. 

Preheat a fan assisted oven to 180C.

Generously season the meat using good quality sea salt and cracked black pepper, then place into a good-sized roasting tin, on a trivet of carrots, celery and onions.

Place into the preheated oven and roast for 20 minutes per 500g.

Remove from the oven and leave to rest uncovered for 20 minutes before carving. 

Roast Beef Topside with Raw Kale Salad & Braised Sauerkraut

In our twist on the traditional roast dinner, we have jazzed up the classic with a slightly less conventional, but even more delicious, raw kale salad and braised sauerkraut.

View recipe

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